Tomato and Bean Bruschetta

[Guest guest]

Tomato and Bean Bruschetta

 

Cooking spray

1 cup plum tomatoes, peeled, seeded and chopped

1 garlic clove, minced

1 cup cooked cannellini beans, drained

1/2 tsp. salt

Dash of crushed red pepper

8 slices country white bread, sliced diagonally into 1/4 " slices and toasted

4  tsp. extra virgin olive oil (EVOO)

1/4  cup thinly sliced fresh basil

 

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

Add tomatoes and garlic;

cook 2 minutes, stirring constantly.

 

Add cannellini beans, salt, and red pepper to pan, mashing beans with a fork.

Cook 1 minute or until

thoroughly heated. Remove from heat. Spread bean mixture evenly over each

bread slice; drizzle each

slice with 1/2 teaspoon extra virgin olive oil, and then top each with 1-1/2

teaspoons basil.

 

Yield: 4 servings (serving size: 2 bruschetta)

 

Nutrition Information:

Per serving = calories 180 (30% from fat) fat 5.9 g (sat 0.7 g, mono 3.8 g,

poly 0.8 g),

protein 6.6 g, cholesterol 0.0 mg, calcium 38 mg, sodium 446 mg, fiber 5.6 g,

 

iron 1.7 mg, carbs 27.3 g.

 

 

 

o